Making soup is a two part process for me. First I have to make the appropriate stock, which while easy, requires some foresight. My method is to cook ham in the slow-cooker, generally with potatoes and onions, and reserve the liquid from that process. It freezes well, so I just take the frozen stock out of the freezer about the same time I start soaking the beans. It’s pretty much the only way I make stock for bean soup, so while there are alternatives available, I’m not going to comment on those. Beyond that, my base recipe is as follows:

1 bag dried beans (I use a soup mix that has a variety of beans. If you go that route, do not use the included flavoring packet.)
1 onion, diced
1/2 lb. bacon
1 carrot
1 bay leaf
dash of seasoned salt
dash of celery salt
thyme and sage to taste